i) over stove top:- If you have gas burner, rub little oil to eggplant and roast it on the flame. Turn it occasionally. (Note- Eggplant releases water after roasting, so it may leave stains on the burner. But those stains can be removed by scrubbing)

ii) in the Oven:- Preheat the oven at 450 F. Apply some oil all over the eggplant. Poke the eggplant a few times with a fork. Wrap it with aluminum foil. Put it in a baking tray and bake for 45 to 50 minutes. (It does cook the eggplant, but does not give smokey flavor)

iii) Use the barbecue grill to roast eggplant.

iv) in Fireplace (Tip) - Funny to hear but I actually roasted the eggplant in fireplace :). Apply some oil all over the eggplant. Poke the eggplant a few times with a fork. Wrap it with aluminum foil. Open the exhaust before starting fire. Now stack 2-3 logs in fireplace. Put 1 or 2 coconut shells at the bottom. Sprinkle 2 spoons oil over the logs. Place the eggplant in between so that it gets roasted evenly. Light the fire with some newspapers. After fire kicks up perfectly, eggplant will get roasted within 10 to 15 minutes. Remove the eggplant very carefully by using tong. BE CAREFUL WHILE USING THIS METHOD and taking the roasted eggplant out.

Tip:
1) I did not use 'starter fire logs' which are available in super markets, as I wasn't sure of what things and chemicals have been used to make them workable. It is better to use naturally fallen twigs.